Chantal's New York Cheesecake
I was terrified to make my first cheesecake, but I needn't have been! This turned out PERFECT! I can't believe I made something so pretty and so delicious! And I didn't even have the springform pan! I used a 2 inch tall, 9 inch cake pan instead.
I assembled the ingredients in the exact order, used the handmixer only for combining the cream cheese and sugar (about 30 seconds on the low setting), after which I gently stirred everything with a wooden spoon. I baked it at 350 for 60 minutes as directed. (I did place the cake pan in a deep cookie sheet and poured hot water in the cookie sheet to keep the top from cracking while cooking.) After turning off the oven, I let sit for 6 hours without cracking the door.
The springform pan would have made the slicing easier, but because I buttered the sides of the cake pan really well before pouring the batter in, when it cooled and pulled away from the sides, there was just exactly the right amount of space to slide a flexible cake cutter inside. The first piece wasn't perfect in terms of its look, but all the others were!
I am so excited to know how to make such a wonderful cheesecake. Thank you so much!
2 users found this review helpful
Aug. 21, 2011